Love making my own crackers! Buckwheat flour works really well in combination with nuts of your choice for more nutrients. You can also grind sunflower and pumpkin seeds.
1 c buckwheat flour 1 c ground nuts (I used walnuts and cashews) 1 tsp salt 3 tsp sesame seeds 1/4 c oil up to 1/2 c water seasonings of choice - e.g. pepper, cumin, paprika
Preheat oven to 175C. Line 2 baking trays with baking paper. Mix all the dry ingredients in a bowl. Stir in oil then slowly add water to form into a ball. Roll out the dough between 2 sheets of baking paper until 2-3 mm thick. Cut into shapes and place onto the baking sheets. Bake for 10-12 min until browned, rotating trays halfway through, Leave for a few minutes on the tray before transferring to a wire rack to cool completely. A fantastic snack, especially with homemade beetroot hummus. Just blitz together 1 drained can of chickpeas, 1 cooked beetroot, juice of half a lemon, 2 garlic cloves, 2 Tbs tahini, salt and pepper and 1/4 c oil.
Frances Chan is a freelance editor/proofreader who has written a couple of children's books and writes for Weekend Notes. She also loves to bake. She shares some of her adventures, culinary or otherwise, on Instagram.